• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Corn-Crisped Chicken and Potato Dinner

  • 4servings
  • 60minutes
  • 385calories

Add to MenuAdd to Calendar

Source: www.bettycrocker.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsSelenium, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup buttermilk

  2. 1 teaspoon salt

  3. 1/4 teaspoon ground red pepper (cayenne)

  4. 2/3 cup corn flake crumbs

  5. 4 bone-in skinless chicken breast halves

  6. 4 medium baking potatoes, unpeeled, cut into 1-inch cubes

  7. 1 red or green bell pepper, seeded, cut into 1x1/2-inch pieces

  8. 1 medium onion, cut into 8 wedges

  9. 2 tablespoons grated Parmesan cheese

  10. 1/2 teaspoon garlic powder

  11. 1/2 teaspoon paprika

  12. 2 tablespoons butter or margarine, melted

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray.

  2. In shallow bowl, combine buttermilk, salt and ground red pepper; mix well. Place corn flake crumbs in another shallow bowl. Dip chicken in buttermilk mixture; coat with crumbs. Place crumb-coated chicken breast halves in corners of sprayed pan.

  3. In large bowl, combine potatoes, bell pepper and onion. Sprinkle with cheese, garlic powder and paprika; toss to coat evenly. Place in center of baking pan. Drizzle butter over chicken and vegetables.

  4. Bake at 400°F. for 30 to 40 minutes or until chicken is fork-tender, its juices run clear and potatoes are tender, stirring vegetables once halfway through baking.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback